Vegetarian Lasagne

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 garlic clove, died finely
• 1 medium onion, diced finely
• 2 tablespoons tomato paste
• 1 tablespoon sugar (to take away acidic flavour of tomato)
• 1 large zucchini, roughly chopped
• 1 large head of broccoli, roughly chopped
• 2 (400 g) cans diced tomatoes
• 1 cup vegetable stock or 1 cup chicken stock
• 2 -3 tablespoons butter
• 3 tablespoons plain flour
• 3 cups milk
• 1 1/2 cups grated cheese
• 8 -10 instant no-boil lasagna noodles (depending on size of baking dish used)
• extra grated cheese

Recipe

• 1 heat oil in a large pot over moderate heat. add garlic and onions, saute until onion is soft.
• 2 add tomato paste, mix well, pour in tinned tomatoes and stock.
• 3 add vegetables to pot and bring to the boil, cooking until vegetables are just tender.
• 4 cover and set aside.
• 5 in a separate saucepan melt the butter and stir in the flour, cooking over medium heat for a few minutes.
• 6 gradually add the milk, about a 1/4 cup at a time, whisking well between each addition to get rid of lumps. continue until all the milk has been added.
• 7 heat milk sauce until it gets thick, stirring constantly.
• 8 take off heat and whisk in grated cheese. this will now be a thick, sauce.
• 9 preheat oven to 180°c line a baking dish with baking paper or spray with olive oil spray.
• 10 line the dish with a single layer of lasagne sheets.
• 11 scoop out about 1/2 cup of the tomato-vegetable mixture and pour over sheets.
• 12 top with a layer of sauce.
• 13 add another layer of tomato mixture, then sauce then lasagne sheets.
• 14 continue until all the tomato mixture and sauce is used up, making sure you finish with the sauce on top.
• 15 sprinkle with extra cheese put in the oven. bake until lasagne sheets are soft and cheese is golden.
• 16 remove from oven and let settle for 10 minutes until serving.